Recipe: Chicken Fricassee (Nuevo Cubano Style)

CHICKEN FRICASSEE
(NUEVO CUBANO STYLE)

CHICKEN:
2 tbsp. olive or corn oil
1 (3 to 4 lb) chicken cut into 8 pieces
SOFRITO:
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1 Cubanelle pepper, roughly chopped
1 Spanish onion, roughly chopped
2 garlic cloves
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. cayenne pepper
TO ASSEMBLE AND BAKE:
1 Malanga (taro), cut into 1/8-inch dice
1 cup green plantain, cut into 1/8-inch dice
1 cup diced Calabaza (about 1/4 of a large Calabaza)
1 quart chicken stock
1/4 cup chopped cilantro (for garnish)

In a large Dutch oven, heat the oil. Brown the chicken. Remove the chicken from the pan and set aside.

Preheat oven to 375 degrees.

SOFRITO:
In the same pan add more oil, if necessary, and add the peppers, onions, and garlic. Cook until the vegetables start to soften and caramelize, about 5 minutes.

Add the ground cumin, coriander, and cayenne. Cook for another 5 minutes.

Remove the pepper mixture from pan and puree until smooth in a food processor; set aside.

TO ASSEMBLE AND BAKE:
In the same pan, add the chicken back in, along with the Malanga, green plantain, and Calabaza. Pour in the chicken stock and the pureed pepper mixture (sofrito).

Cover and bake in the oven until the chicken is falling off the bone and the vegetables are tender, about 1 hour.

Serve garnished with chopped cilantro.

Servings: 4